Many years ago when I was still living “at home” in Florida as it will forever be referred to, I was extremely fortunate to be able to take some cooking classes in Sarasota with Giuliano Hazan. Wow was I lucky! Marcella Hazan’s son learned directly from the master herself and she taught him well.
I learned how to make risotto from him. It was so deliciously simple and uncomplicated that I have made many different riffs on that risotto for the last 20 years. Sometimes I add more butter. Sometimes I add garlic. Sometimes I add a ton of parmesan or other cheeses. Sometimes I add wine for 1 more layer of flavor. But one things remains a constant. The method.
First, pour yourself a glass of your favorite wine. You will be drinking this while you make the risotto. Then put on music and invite the kids or friends into the kitchen to cook with you.
Today I made a super simple version because Wyatt’s tummy is upset and he is having trouble eating. This is his favorite thing to eat so I made him a toned down version.
So here’s the simple magical recipe:
- 1 cup Arborio Rice
- 4 cups chicken broth-hopefully homemade but no worries if not
- Large pinch of salt
- 1 medium yellow onion diced-I like sweet onions
- 3-4 Tbs butter
- Carrots and frozen peas-a large handful of both
Put your butter in a large stock pot and melt it over low heat. Add the onion and sauté until translucent and not browned.
In another pot heat up your stock and to that add the carrots and peas.
Add the Arborio to the butter and onions and stir around until all butter is absorbed and the rice toasts a little. Add a large pinch of stock to the rice.
Then add the stock and veggies bring to a boil, turn heat down to a simmer and cover the pot. Cook for about 25 minutes. Stir a couple of times. If needed add more water or stock to the pot if it gets too thick or starts sticking to the bottom of the pot. Usually at this point I add about 1 cup of grated parmesan cheese but I left that out today because I didn’t think it would be good for an upset tummy.
Here’s the thing, I’ve made a lot of risotto over the years and used lots wonderful as well as wacky recipes. I have used roasted corn cobs to make stock or porcini mushrooms. They’ve all been great. But the recipe above is comfort in a bowl and is so easy, no slaving over the rice standing over a hot stove stirring constantly. Try this and you will thank me! And drink your wine 🙂